ABSTRACT
Among the food products, milk is undoubtedly a high source of components with functional and physiological properties (Mattila-Sandholm and Saarela, 2003). It is naturally secreted by mammal females as a whole food to cover the nutritional needs for newborns’ growth and health and contains many components that provide critical nutritive elements, immunological protection, and biologically active substances to both neonates and adults. Severin and Xia (2005) have reviewed the nutraceutical properties of milk components. Even though most of the claimed physiological properties
CONTENTS
9.1 Introduction ................................................................................................235 9.2 Extraction/Fractionation of Milk Fat Components ............................... 237
9.2.1 Characteristics of Milk Fat ............................................................ 237 9.2.2 Processes of Enrichment and Extraction of Milk Fat
Membrane Globule, MFGM Fragments ...................................... 240 9.2.3 Isolation of MFGM from Milk at Laboratory Scale ................... 241 9.2.4 Isolation of MFGM from Industrial Sources .............................. 241
9.3 Extraction of Milk Proteins as Functional Ingredients and Nutraceuticals ..................................................................................... 243 9.3.1 Milk Proteins .................................................................................. 243 9.3.2 Fractionation of Dairy Proteins ................................................... 245
9.3.2.1 Pretreatment of Milk ...................................................... 245 9.3.2.2 Isolation of the Whole Casein ....................................... 247 9.3.2.3 Concentration of Serum Proteins .................................250 9.3.2.4 Fractionation of Individual Serum Proteins ...............253 9.3.2.5 Fractionation of Whole Casein into
Individual Casein ............................................................ 259 9.4 Conclusion .................................................................................................. 260 References ............................................................................................................. 260
of milk bioactive components have been carried out in vitro or in animal model systems (resulting in further research work to prove the hypothesized properties in humans), the demand of nutraceuticals extracted from milk is expected to rapidly grow. These functional components and ingredients are expected to play a major role in complementation, rather than in substitution to the synthetic pharmacological drugs.
